When I was a child and well into my teenage years, I used to proclaim myself the wild raspberry queen, battling the birds every late July so that I’d have enough berries to make jam. Eventually my dad began growing domestic raspberry bushes as well as blueberry bushes so it became a berry wonderland at Tulipwood. Many of the commercial jams you buy have large quantities of sugar in them because it costs less than fruit. The joy of making your own jam is that you have the chance to preserve the bright fruit flavors rather than overwhelm them with sugar. My recipe for classic raspberry jam has that perfect combination of a little sweet, a little tang.

Classic Raspberry Jam:

Classic Raspberry Jam

Pectin will help you achieve a jammy consistency. The cooking process is much faster when using pectin as well. I err on the side of tart, since the slightly sour makes your mouth water a bit and keeps you wanting more. Every fruit is different, so taste your berries, see how sweet they are, and adjust the amount of honey or sugar you add accordingly as it cooks. If you use pectin, note the directions on the box. I use Pomona’s Universal Pectin, which may call for a slightly different amount than other varieties.

Classic Raspberry Jam

Try this and tell me how you like it! And while you’re at it, try my recipe for Blueberry Pinot Noir Jam… now that is something. Be sure to tag me on social media using #ModernPioneering so I can find your creations!


“Classic Raspberry Jam”

Prep Time3 mins
Cook Time30 mins
Total Time33 mins
Servings: 1 to 2 Cups


  • 4 cups fresh raspberries
  • 2 tablespoons honey
  • 1 teaspoon no-sugar-needed powdered pectin, such as Pomona’s Universal Pectin


  • Add the raspberries to a medium saucepan, cover, and cook over medium heat. Stir them often as the liquid releases.
  • After the raspberries have broken down to a puree (about 15 minutes), stir in the honey and pectin. Reduce the heat to low and let the mixture simmer gently, stirring often, until it has a jam consistency, about 15 minutes. Ladle the jam into 1-cup jars and let them cool before sealing. They will store in the refrigerator for up to 6 months. Alternatively, process the raspberry jam in a hot-water bath for 5 minutes. It is best when consumed within 12 months of canning.

Growing up on her family’s farm in upstate New York, Georgia developed a passion for simple farm-to table food and a deep connection to the outdoors. Having worked in the finance world after college, she decided to leave her cubicle and reconnect with her roots. After graduating from the French Culinary Institute, she began working in Michelin restaurants in New York and France, and soon started leading her renowned Adventure Getaways: excursions around the country aimed at promoting “manual literacy” and helping participants step outside of their comfort zone and experience life more viscerally. Georgia is a firm believer in empowering people to be self-sufficient, identify personal strengths and pursue their life passions.